BUTTERNUT SQUASH FLAN
This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 8 small flans, 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and cooked onion on medium heat until golden brown and caramelized.
- Warm up the milk and dissolve the bouillon cube in it.
- Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
- Stir and cook for 3 minutes.
- Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
- Mix well and let it come to room temperature.
- Meanwhile beat eggs, with pepper and nutmeg.
- Add eggs to previous mixture.
- Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
- Cook in a 350 oven in a water bath for 30 to 40 minutes.
- Remove from oven, let sit for a few minutes and remove flans by inverting them.
Nutrition Facts : Calories 151.2, Fat 8.3, SaturatedFat 4.4, Cholesterol 124.1, Sodium 111.1, Carbohydrate 13.4, Fiber 1.4, Sugar 2.2, Protein 6.6
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE
Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
- Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
- Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
- In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
- Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
- Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
- Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.
BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
Categories Milk/Cream Food Processor Cheese Egg Vegetable Side Bake Thanksgiving Vegetarian Parmesan Butternut Squash Fall Sage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
- Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
- Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
- Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
- Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
- Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
- Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love